Ryan learnt the art of pie making from his brother Neil, Britain’s most awarded pie man and Supreme Pie Champion of Britain 2015.
Quality produce and ingredients
Broomfields all-butter pastry pies combine the finest local ingredients with the iconic flavours of Ryan’s British roots (and travels). The menu will vary, depending on the seasonality of ingredients and the weekly discoveries Ryan makes at Sydney’s local farmers markets.
Broomfields prides itself on using the best ingredients from local producers. Expect to see unique combinations including Chicken, Sweetcorn and Manchego; Ham, Black Pudding and Sugar Plums and White Bean, Red Cheshire and Truffle. There will also be a few regulars on offer like Lancashire Cheese, Onion and Potato and Mince Beef and Onion with Bovril gravy.
“I am very lucky because the produce available locally is of the best quality. I get Cowra lamb and Cape Grim beef from my local butcher, The Fairlight Butcher. The black pudding in my Ham, Black Pudding and Sugar Plum pie comes from the Freshwater Smokehouse, and the sugar plums from Prickle Hill Farms. The ale in my Lamb, Ale and Pea pie is from my favourite Northern Beaches brewing company, Nomad. And it’s no secret anymore that the secret jerk marinade in my Goat and Lamb curry pie is from the guys at Jamtown Manly Beach.”
Ryan had an idea to provide ‘take and bake’ pies to Manly commuters; offering a bistro quality meal (in a pie) that can be taken home and baked in 20 minutes. In May 2017 he launched the PieCycle at Manly Wharf. Broomfields PieCycle is a custom made Christiania cargo bike by The Bicycle Import Company, Byron Bay. The PieCycle is a nod and a wink to Sydney’s illustrious pie history and its original flying pieman William Francis King who in the 1840/50s sold pies to Parramatta steamer passengers. It also references the pie hawkers of Victorian England who would sell pies from a barrow or a shallow (trays carried on the head).